- 1/4 cup soy sauce, divided
- 3 tablespoons rice wine vinegar, divided
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1/2 Smithfield® Original Pork Loin Filet, very thinly sliced
- 1 pound baby bok choy, leaves separated
- 2 large carrots, cut into strips with a vegetable peeler
- 9 slices Smithfield® Center Cut Hickory Smoked Bacon, cut in half
- 1 tablespoon chopped fresh ginger
- 1 cup chicken stock
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- salt and pepper to taste
- Cooked rice, warm
- Combine 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, grated ginger and garlic in bowl; mix well. Add pork slices to bowl, tossing to coat well. Let stand 30 minutes.
- Divide bok choy and carrots into 4 equal piles. Divide marinated pork, bacon and chopped ginger in 3 equal piles.
- In 4- to 6-quart stock pot layer 1 stack bok choy, carrots, marinated pork, bacon and chopped garlic. Repeat layers with bok choy and carrots as the final layers.
- Combine stock, remaining 2 tablespoons soy sauce and 2 tablespoons rice wine vinegar; pour over vegetables and meat in stock pot. Drizzle top with honey. Bring to a boil over high heat. Reduce heat to medium, cover and cook until meat is tender, about 15 minutes.
- Dissolve cornstarch in water; add to stock pot. Reduce heat to low; cook about 5 minutes until sauce thickens slightly. Serve over hot cooked rice.
04/15/2018
recipepes.com
One Pot Asian Braised Pork & Bacon, recipe
PT15M
PT1H
5
455 calories
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